BuffaloSpree.com's Recipe of the week: Cashew, ginger, and lime slaw salad
1 medium head of cabbage, finely chopped
5 scallions, thinly sliced
3 carrots, grated
1 small red onion, thinly sliced
1 cup cashews
Ginger lime dressing
¼ cup fresh ginger, peeled and thinly sliced
¼ cup fresh lime juice (about 2 limes)
¼ cup sugar
2 tablespoons champagne vinegar or white
2 tablespoons soy sauce
1 tablespoon sesame oil
Combine cabbage, scallions, carrots, and red onion. Add all but ¼ cup of the cashews.
In a small saucepan, combine ginger, lime juice, and sugar and bring to a boil. Boil for 2 minutes. After cooling slightly, puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible. Lightly whisk with vinegar, soy sauce, and sesame oil.
Toss salad with dressing; top with remaining cashews and serve